Chicken, Rice & Buk Choi Crispy Balls

Featuring: Tiny Beets Chicken, Rice & Buk Choi Purée

Stage: Snack-style dinner / Baby-led weaning friendly

Ready in: 15 minutes

Ingredients

  • 3 x cubes of Tiny Beets Chicken, Rice & Buk Choi Purée, defrosted
  • 1 cup cooked short-grain rice (cooled rice works best)
  • 1 egg 
  • 1 tbsp olive oil
  • 1/2 cup breadcrumbs + extra for coating
  • Optional add-ins: finely grated carrot, chopped spinach, or spring onion
  • Coconut aminos or whole egg mayonnaise to serve

Method

  1. In a bowl, mix defrosted Chicken, Rice & Bok Choi cubes, rice, egg, and breadcrumbs until sticky and combined.
  2. Using wet hands, roll into small balls and coat lightly in oats or crumbs.
  3. Air-fry or bake at 180 °C for 10–12 minutes until golden and crisp.
  4. Serve warm with a small dish of coconut aminos or whole egg mayo for dipping or drizzle over before serving.


Storage

  • Fridge: 3 days